单项选择题

International travellers today are eager to grab an opportunity to taste local foods, and Korea offers a rich variety of delights. Yet finding reliable information on Korean food is no easy task for foreigners. Restaurants serving Korean food are seldom equipped with menus printed in English or other foreign languages. And even when foreign language menus are available, restaurants tend to use different expressions for the same dish, thus creating unnecessary confusion. This guide, consisting of over 800 terms for traditional and modern Korean foods in English and French, has been compiled primarily to help Koreans who would like to dine on Korean food at restaurants or at home, and provide an explanation of Korean cuisine to foreigners. We are hopeful that this guide will help Korean restaurateurs in and out of Korea to prepare menus in a more standardized and appealing manner. There is another purpose to this guide: to help foreigners understand Korea’’s food culture and feel more confident about ordering food in Korean restaurants. Each dish is presented with a brief description of its cultural background and how it is prepared, so that its flavors can be fully appreciated and enjoyed. The index is organized by name and keyword so it is easy to find any item and obtain more detailed information about any particular dish. This book has been three years in the making. The task of translating Korea’’s unique cuisine into English and French has been difficult and challenging. This has required consultation with 20 Korean and international experts. I would like to express my heartfelt gratitude to all those who have contributed their expertise, time, and patience to this effort. With the continuing interest and research of restaurateurs and scholars, we hope to keep adding to this guide and making it even more informative. What does the author think of this book

A．The book is not informative enough.
B．The content of the book is well organized.
C．The book should have got more consultation from the experts.
D．The book is far from satisfactory.

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单项选择题

In recent years, Israeli consumers have grown more demanding as they’’ve become wealthier and more worldly-wise. Foreign travel is a national passion; this summer alone, one in ten citizens will go abroad. Exposed to higher standards of service elsewhere, Israelis are returning home expecting the same. American firms have also begun arriving in large numbers. Chains such as KFC, McDonald’’s and Pizza Hut are setting a new standard of customer service, using strict employee training and constant monitoring to ensure the friendliness of frontline staff. Even the American habit of telling departing customers to "Have a nice day" has caught on all over Israel. "Nobody wakes up in the morning and says, "Let’’s be nicer," says Itsik Cohen, director of a consulting firm. "Nothing happens without competition." Privatization, or the threat of it, is a motivation as well. Monopolies (垄断者) that until recently have been free to take their customers for granted now fear what Michael Perry, a marketing professor, calls "the revengeful (报复的) consumer." When the government opened up competition with Bezaq, the phone company, its international branch lost 40% of its market share, even while offering competitive rates. Says Perry, "People wanted revenge for all the years of bad service." The electric company, whose monopoly may be short-lived, has suddenly stopped requiring users to wait half a day for a repairman. Now, appointments are scheduled to the half-hour. The graceless El A1 Airlines, which is already at auction (拍卖), has retrained its employees to emphasize service and is boasting about the results in an ad campaign with the slogan, "You can feel the change in the air." For the first time, praise outnumbers complaints on customer survey sheets. It may be inferred from the passage that ________.

A．customer service in Israel is now improving
B．wealthy Israeli customers are hard to please
C．the tourist industry has brought chain stores to Israel
D．Israeli customers prefer foreign products to domestic ones

单项选择题

In recent years, Israeli consumers have grown more demanding as they’’ve become wealthier and more worldly-wise. Foreign travel is a national passion; this summer alone, one in ten citizens will go abroad. Exposed to higher standards of service elsewhere, Israelis are returning home expecting the same. American firms have also begun arriving in large numbers. Chains such as KFC, McDonald’’s and Pizza Hut are setting a new standard of customer service, using strict employee training and constant monitoring to ensure the friendliness of frontline staff. Even the American habit of telling departing customers to "Have a nice day" has caught on all over Israel. "Nobody wakes up in the morning and says, "Let’’s be nicer," says Itsik Cohen, director of a consulting firm. "Nothing happens without competition." Privatization, or the threat of it, is a motivation as well. Monopolies (垄断者) that until recently have been free to take their customers for granted now fear what Michael Perry, a marketing professor, calls "the revengeful (报复的) consumer." When the government opened up competition with Bezaq, the phone company, its international branch lost 40% of its market share, even while offering competitive rates. Says Perry, "People wanted revenge for all the years of bad service." The electric company, whose monopoly may be short-lived, has suddenly stopped requiring users to wait half a day for a repairman. Now, appointments are scheduled to the half-hour. The graceless El A1 Airlines, which is already at auction (拍卖), has retrained its employees to emphasize service and is boasting about the results in an ad campaign with the slogan, "You can feel the change in the air." For the first time, praise outnumbers complaints on customer survey sheets. In the author’’s view, higher service standards are impossible in Israel ________.

A．if customer complaints go unnoticed by the management
B．unless foreign companies are introduced in greater numbers
C．ff there’’s no competition among companies
D．without strict routine training of employees

单项选择题

In recent years, Israeli consumers have grown more demanding as they’’ve become wealthier and more worldly-wise. Foreign travel is a national passion; this summer alone, one in ten citizens will go abroad. Exposed to higher standards of service elsewhere, Israelis are returning home expecting the same. American firms have also begun arriving in large numbers. Chains such as KFC, McDonald’’s and Pizza Hut are setting a new standard of customer service, using strict employee training and constant monitoring to ensure the friendliness of frontline staff. Even the American habit of telling departing customers to "Have a nice day" has caught on all over Israel. "Nobody wakes up in the morning and says, "Let’’s be nicer," says Itsik Cohen, director of a consulting firm. "Nothing happens without competition." Privatization, or the threat of it, is a motivation as well. Monopolies (垄断者) that until recently have been free to take their customers for granted now fear what Michael Perry, a marketing professor, calls "the revengeful (报复的) consumer." When the government opened up competition with Bezaq, the phone company, its international branch lost 40% of its market share, even while offering competitive rates. Says Perry, "People wanted revenge for all the years of bad service." The electric company, whose monopoly may be short-lived, has suddenly stopped requiring users to wait half a day for a repairman. Now, appointments are scheduled to the half-hour. The graceless El A1 Airlines, which is already at auction (拍卖), has retrained its employees to emphasize service and is boasting about the results in an ad campaign with the slogan, "You can feel the change in the air." For the first time, praise outnumbers complaints on customer survey sheets. If someone in Israel today needs a repairman in case of a power failure, ________.

A．they can have it fixed in no time
B．it’’s no longer necessary to make an appointment
C．the appointment takes only half a day to make
D．they only have to wait half an hour at most

单项选择题

International travellers today are eager to grab an opportunity to taste local foods, and Korea offers a rich variety of delights. Yet finding reliable information on Korean food is no easy task for foreigners. Restaurants serving Korean food are seldom equipped with menus printed in English or other foreign languages. And even when foreign language menus are available, restaurants tend to use different expressions for the same dish, thus creating unnecessary confusion. This guide, consisting of over 800 terms for traditional and modern Korean foods in English and French, has been compiled primarily to help Koreans who would like to dine on Korean food at restaurants or at home, and provide an explanation of Korean cuisine to foreigners. We are hopeful that this guide will help Korean restaurateurs in and out of Korea to prepare menus in a more standardized and appealing manner. There is another purpose to this guide: to help foreigners understand Korea’’s food culture and feel more confident about ordering food in Korean restaurants. Each dish is presented with a brief description of its cultural background and how it is prepared, so that its flavors can be fully appreciated and enjoyed. The index is organized by name and keyword so it is easy to find any item and obtain more detailed information about any particular dish. This book has been three years in the making. The task of translating Korea’’s unique cuisine into English and French has been difficult and challenging. This has required consultation with 20 Korean and international experts. I would like to express my heartfelt gratitude to all those who have contributed their expertise, time, and patience to this effort. With the continuing interest and research of restaurateurs and scholars, we hope to keep adding to this guide and making it even more informative. What is the main idea of the passage

A．The preface of a new book about the Korean cuisine.
B．An introduction to the Korean traditional food.
C．An analysis of the Korean culture.
D．Reviewing the translation of the Korean literature.

单项选择题

In recent years, Israeli consumers have grown more demanding as they’’ve become wealthier and more worldly-wise. Foreign travel is a national passion; this summer alone, one in ten citizens will go abroad. Exposed to higher standards of service elsewhere, Israelis are returning home expecting the same. American firms have also begun arriving in large numbers. Chains such as KFC, McDonald’’s and Pizza Hut are setting a new standard of customer service, using strict employee training and constant monitoring to ensure the friendliness of frontline staff. Even the American habit of telling departing customers to "Have a nice day" has caught on all over Israel. "Nobody wakes up in the morning and says, "Let’’s be nicer," says Itsik Cohen, director of a consulting firm. "Nothing happens without competition." Privatization, or the threat of it, is a motivation as well. Monopolies (垄断者) that until recently have been free to take their customers for granted now fear what Michael Perry, a marketing professor, calls "the revengeful (报复的) consumer." When the government opened up competition with Bezaq, the phone company, its international branch lost 40% of its market share, even while offering competitive rates. Says Perry, "People wanted revenge for all the years of bad service." The electric company, whose monopoly may be short-lived, has suddenly stopped requiring users to wait half a day for a repairman. Now, appointments are scheduled to the half-hour. The graceless El A1 Airlines, which is already at auction (拍卖), has retrained its employees to emphasize service and is boasting about the results in an ad campaign with the slogan, "You can feel the change in the air." For the first time, praise outnumbers complaints on customer survey sheets. The example of El Al Airlines shows that________.

A．revengeful customers are a threat to the monopoly of enterprises
B．an ad campaign is a way out for enterprises in financial difficulty
C．a good slogan has great potential for improving service
D．staff retraining is essential for better service

单项选择题

International travellers today are eager to grab an opportunity to taste local foods, and Korea offers a rich variety of delights. Yet finding reliable information on Korean food is no easy task for foreigners. Restaurants serving Korean food are seldom equipped with menus printed in English or other foreign languages. And even when foreign language menus are available, restaurants tend to use different expressions for the same dish, thus creating unnecessary confusion. This guide, consisting of over 800 terms for traditional and modern Korean foods in English and French, has been compiled primarily to help Koreans who would like to dine on Korean food at restaurants or at home, and provide an explanation of Korean cuisine to foreigners. We are hopeful that this guide will help Korean restaurateurs in and out of Korea to prepare menus in a more standardized and appealing manner. There is another purpose to this guide: to help foreigners understand Korea’’s food culture and feel more confident about ordering food in Korean restaurants. Each dish is presented with a brief description of its cultural background and how it is prepared, so that its flavors can be fully appreciated and enjoyed. The index is organized by name and keyword so it is easy to find any item and obtain more detailed information about any particular dish. This book has been three years in the making. The task of translating Korea’’s unique cuisine into English and French has been difficult and challenging. This has required consultation with 20 Korean and international experts. I would like to express my heartfelt gratitude to all those who have contributed their expertise, time, and patience to this effort. With the continuing interest and research of restaurateurs and scholars, we hope to keep adding to this guide and making it even more informative. Why unnecessary confusion has arisen in the restaurants serving Korean food

A．Because the foreigners are not used to the taste of the Korean food.
B．Because the equipments in the Korean restaurant are too disappointing.
C．Because the waiters in the Korean restaurant are too eager to recommend the dishes.
D．Because the names of the Korean food are usually not translated into foreign languages on the menu or there are different translations for the same dish.

单项选择题

In recent years, Israeli consumers have grown more demanding as they’’ve become wealthier and more worldly-wise. Foreign travel is a national passion; this summer alone, one in ten citizens will go abroad. Exposed to higher standards of service elsewhere, Israelis are returning home expecting the same. American firms have also begun arriving in large numbers. Chains such as KFC, McDonald’’s and Pizza Hut are setting a new standard of customer service, using strict employee training and constant monitoring to ensure the friendliness of frontline staff. Even the American habit of telling departing customers to "Have a nice day" has caught on all over Israel. "Nobody wakes up in the morning and says, "Let’’s be nicer," says Itsik Cohen, director of a consulting firm. "Nothing happens without competition." Privatization, or the threat of it, is a motivation as well. Monopolies (垄断者) that until recently have been free to take their customers for granted now fear what Michael Perry, a marketing professor, calls "the revengeful (报复的) consumer." When the government opened up competition with Bezaq, the phone company, its international branch lost 40% of its market share, even while offering competitive rates. Says Perry, "People wanted revenge for all the years of bad service." The electric company, whose monopoly may be short-lived, has suddenly stopped requiring users to wait half a day for a repairman. Now, appointments are scheduled to the half-hour. The graceless El A1 Airlines, which is already at auction (拍卖), has retrained its employees to emphasize service and is boasting about the results in an ad campaign with the slogan, "You can feel the change in the air." For the first time, praise outnumbers complaints on customer survey sheets. Why did Bezaq’’s international branch lose 40% of its market share

A．Because the rates it offered were not competitive enough.
B．Because customers were dissatisfied with its past service.
C．Because the service offered by its competitors was far better.
D．Because it no longer received any support from the government

单项选择题

International travellers today are eager to grab an opportunity to taste local foods, and Korea offers a rich variety of delights. Yet finding reliable information on Korean food is no easy task for foreigners. Restaurants serving Korean food are seldom equipped with menus printed in English or other foreign languages. And even when foreign language menus are available, restaurants tend to use different expressions for the same dish, thus creating unnecessary confusion. This guide, consisting of over 800 terms for traditional and modern Korean foods in English and French, has been compiled primarily to help Koreans who would like to dine on Korean food at restaurants or at home, and provide an explanation of Korean cuisine to foreigners. We are hopeful that this guide will help Korean restaurateurs in and out of Korea to prepare menus in a more standardized and appealing manner. There is another purpose to this guide: to help foreigners understand Korea’’s food culture and feel more confident about ordering food in Korean restaurants. Each dish is presented with a brief description of its cultural background and how it is prepared, so that its flavors can be fully appreciated and enjoyed. The index is organized by name and keyword so it is easy to find any item and obtain more detailed information about any particular dish. This book has been three years in the making. The task of translating Korea’’s unique cuisine into English and French has been difficult and challenging. This has required consultation with 20 Korean and international experts. I would like to express my heartfelt gratitude to all those who have contributed their expertise, time, and patience to this effort. With the continuing interest and research of restaurateurs and scholars, we hope to keep adding to this guide and making it even more informative. Who might find this book helpful according to the passage

A．The foreigners who want to have a taste of the Korean food.
B．The Korean restaurants out of Korea.
C．The students whose major is translation.
D．Both A and B.

单项选择题

International travellers today are eager to grab an opportunity to taste local foods, and Korea offers a rich variety of delights. Yet finding reliable information on Korean food is no easy task for foreigners. Restaurants serving Korean food are seldom equipped with menus printed in English or other foreign languages. And even when foreign language menus are available, restaurants tend to use different expressions for the same dish, thus creating unnecessary confusion. This guide, consisting of over 800 terms for traditional and modern Korean foods in English and French, has been compiled primarily to help Koreans who would like to dine on Korean food at restaurants or at home, and provide an explanation of Korean cuisine to foreigners. We are hopeful that this guide will help Korean restaurateurs in and out of Korea to prepare menus in a more standardized and appealing manner. There is another purpose to this guide: to help foreigners understand Korea’’s food culture and feel more confident about ordering food in Korean restaurants. Each dish is presented with a brief description of its cultural background and how it is prepared, so that its flavors can be fully appreciated and enjoyed. The index is organized by name and keyword so it is easy to find any item and obtain more detailed information about any particular dish. This book has been three years in the making. The task of translating Korea’’s unique cuisine into English and French has been difficult and challenging. This has required consultation with 20 Korean and international experts. I would like to express my heartfelt gratitude to all those who have contributed their expertise, time, and patience to this effort. With the continuing interest and research of restaurateurs and scholars, we hope to keep adding to this guide and making it even more informative. Which of the follow is NOT included in the book

A．Where can the foods be found in Korea.
B．Description of the cultural background of the dishes.
C．The French names of the foods.
D．The preparation of the dishes.

单项选择题

International travellers today are eager to grab an opportunity to taste local foods, and Korea offers a rich variety of delights. Yet finding reliable information on Korean food is no easy task for foreigners. Restaurants serving Korean food are seldom equipped with menus printed in English or other foreign languages. And even when foreign language menus are available, restaurants tend to use different expressions for the same dish, thus creating unnecessary confusion. This guide, consisting of over 800 terms for traditional and modern Korean foods in English and French, has been compiled primarily to help Koreans who would like to dine on Korean food at restaurants or at home, and provide an explanation of Korean cuisine to foreigners. We are hopeful that this guide will help Korean restaurateurs in and out of Korea to prepare menus in a more standardized and appealing manner. There is another purpose to this guide: to help foreigners understand Korea’’s food culture and feel more confident about ordering food in Korean restaurants. Each dish is presented with a brief description of its cultural background and how it is prepared, so that its flavors can be fully appreciated and enjoyed. The index is organized by name and keyword so it is easy to find any item and obtain more detailed information about any particular dish. This book has been three years in the making. The task of translating Korea’’s unique cuisine into English and French has been difficult and challenging. This has required consultation with 20 Korean and international experts. I would like to express my heartfelt gratitude to all those who have contributed their expertise, time, and patience to this effort. With the continuing interest and research of restaurateurs and scholars, we hope to keep adding to this guide and making it even more informative. What does the author think of this book

A．The book is not informative enough.
B．The content of the book is well organized.
C．The book should have got more consultation from the experts.
D．The book is far from satisfactory.